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Nostalgic Black Bean Salad

This vibrant black bean salad combines tender, cooked or canned black beans with fresh vegetables, herbs, and a tangy lime dressing. It boasts a colorful, messy appearance with a creamy texture from the beans and crunch from the veggies, making it perfect for summer picnics or quick weeknight dinners. The bold flavors and forgiving simplicity make it a nostalgic favorite that’s easy to prepare and enjoy anytime.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups black beans rinsed and drained if canned
  • 1/2 red onion red onion sliced and soaked in cold water for 10 minutes to mellow
  • 1 cup cherry tomatoes halved or quartered
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil extra virgin preferred
  • 1/4 cup cilantro chopped finely
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon smoked paprika optional for smokiness
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Mixing spoon
  • Small bowl

Method
 

  1. Rinse the black beans thoroughly under cold water to remove excess salt and canning liquid. Drain well and transfer to a large mixing bowl.
  2. Slice the red onion into small, uniform pieces about 1/4 inch dice. Place the sliced onion in cold water and let it soak for 10 minutes to mellow the sharpness, then drain thoroughly.
  3. Halve or quarter the cherry tomatoes, depending on their size, and add them to the bowl with the beans.
  4. Juice fresh limes until you have about 2 tablespoons of lime juice. Pour the juice into a small bowl for easy mixing.
  5. Add the drained, soaked onions to the bowl with beans and tomatoes. Drizzle the olive oil over the mixture.
  6. Sprinkle ground cumin and smoked paprika over the ingredients, then pour in the lime juice. Gently toss everything together with a mixing spoon until well coated.
  7. Chop the cilantro finely and add it to the bowl. Season with salt and pepper to taste, then toss again to distribute evenly.
  8. Let the salad sit at room temperature for at least 15 minutes to allow flavors to meld. For a deeper flavor, refrigerate for up to 2 hours.
  9. Give the salad a gentle toss just before serving. Taste and adjust seasoning if needed, adding more lime juice or salt for brightness.
  10. Serve the colorful, messy salad in bowls or on a platter, garnished with extra cilantro if desired. Enjoy it chilled or at room temperature for a nostalgic summer treat.